Rowena G's Recipes

Mary Shabans Aubergines

Recipe by
1 hour plus a day or two
Prep: 1 hour | Cook: 25 minutes | Servings: 6 - 8 persons
  • 2 Kg Aubergines
  • Olive Oil
  • Salt
  • 1 Whole head of garlic
  • 1 glass White wine Vinegar (aprox 250 mls)
  • ½ teaspoon of salt
  1. Slice the Aubergines into ½ cm slices
  2. Sprinkle well with salt and leave to “sweat” for 30 minutes.
  3. Rinse the salt off and pat them dry with kitchen paper
  4. Heat a little olive oil in a frying pan over a medium / hot ring (cover the bottom of the pan. When hot put in the slices and fry until cooked through (probably around 20/25 minutes). Its easier to use 2 or 3 frying pans and fry all the pieces at one go, be careful not to burn the aubergine.
  5. When cooked drain on kitchen paper, patting lightly with more paper to get rid of as much oil as possible.
  6. Finley crush all the garlic (must be crushed not chopped), add to the vinegar and ½ teaspoon of salt to make the pickling sauce
  7. At the bottom of a glass bowl (do not use pottery or metal) put in 2 tablespoonfuls of the sauce and put a layer of the fried aubergine onto then pour 2 tablespoonfuls of the sauce over the top and add another layer of Aubergine, building it up  so all the aubergine gets covered in a little sauce.
  8. Leave very well covered in the fridge (otherwise everything will smell of garlic) for at least 12 hours. 2 days is better, but it never seems to last that long…..

 

Toms first nursery school teacher Mary Shaban gave me her husband’s family recipe for this after we had gone to dinner at her house and I had my first taste of this divine dish in Alexandria in 1992.

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